RECIPE: Two crisp toppings elevate frozen dumplings
Frozen dumplings are one of my favorite things to keep on hand. No matter the style or filling, they are quick and easy to whip up for dinner on nights when the fridge seems empty. And while I’m not going to say no to a bowl of steamed dumplings dressed with just a bit of soy sauce and vinegar, they’ll always benefit from slightly more care and attention.
One way to do that is to fry and then steam potstickers, and then add a dumpling skirt, a crisp, lacy top made from flour and water. This cooking method builds flavor and creates a textural contrast for the dumplings. It requires a close eye while cooking, but the entire process takes less than 15 minutes. Simply fry the dumplings in a bit of oil in a nonstick skillet until golden brown, add a slurry of water and flour, cover, and steam until heated through. After that, remove the lid and let any excess liquid evaporate, allowing the slurry to crisp and fry into a thin pancake in the remaining oil.
I like to take this method a step further by introducing a bit of soy sauce to the crisp top. The soy sauce thickens the dumpling skirt and it introduces a depth of umami that takes otherwise ho-hum dumplings to the next level. For an extra layer of crunchy, crispy umami, I finish the dumplings with a hearty drizzle of spicy chili crisp and a sprinkle of sliced scallions.
Chili Crisp Dumplings
- 1 tablespoon neutral oil, such as canola or vegetable
- 10 frozen vegetable potstickers
- 6 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon all-purpose flour
- 2 tablespoons chili crisp
- Sliced scallions, for serving
- On the side: Steamed rice and sauteed bok choy
- Coat the bottom of a 10-inch nonstick skillet with the oil. Place over medium-high heat. When the oil is shimmering, add the potstickers, flat-side down, to the oil, allowing about 1/2 inch of space in between each dumpling. Fry until the bottoms are golden brown, 3 to 4 minutes.
- Meanwhile, whisk together the water, soy sauce and flour in a small bowl.
- When the bottoms of the dumplings are browned, carefully pour the flour mixture in and around the dumplings. Cover with skillet lid or aluminum foil, lower the heat to medium, and cook until the dumplings are heated through, about 5 minutes. Uncover and continue to cook until the liquid has evaporated and the soy sauce mixture is crisp, about 4 minutes. Remove from the heat.
- Place a large plate over the skillet. Using oven mitts or thick towels, carefully flip the skillet upside down to remove the dumplings. The crispy soy sauce layer should be on top. Drizzle all over with the chili crisp and garnish with the scallions. Serve immediately with the rice and bok choy.
Nutritional information
Per serving: Per serving, without rice and bok choy: 262 calories (percent of calories from fat, 34), 8 grams protein, 36 grams carbohydrates, 3 grams total sugars, 2 grams fiber, 10 grams total fat (1 gram saturated), no cholesterol, 1,350 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
